I've been so busy caught up in the sweet fruit frenzy of blogging about apricot pie and ice cream, that I have fallen behind in my vegetable garden reports. Time to talk about some "hard core" summer veggies like zucchini, a type of summer squash.
While I was trying to think of a catchy title for this post, I remembered that my Mom, who grew up in New England, told me that up there the zucchini grew so prolifically that you had to lock your car doors otherwise your neighbors would fill your car with their extra zucchinis! Well, that's the story they tell up there in New England anyway. I've heard that story told about other parts of the US also, but I still think of my Mom when I think about growing zucchini.
Zucchini are usually very productive plants, and this season is starting out strong in my small garden. The photo above shows 1 1/4 lb each of dark green zucchini and my favorite light green Clarimore variety. I like the Clarimore for its beauty, but also for its mild tasting skin. I rarely peel zucchini. I prefer to eat them skins and all to get color and fiber in my meals. Both of these varieties of zuke came from the same seed packet. Renee's Garden Seeds offers packets that have 3 different kinds of zucchini in the same pack. Makes it very convenient to grow a few of each kind. I don't need more than 2 or 3 plants of each variety, so one pack of seeds works very well for me.
I also planted another variety of dark green zucchini from Peaceful Valley Garden Supply. So far it has not produced any edibles. I have faith that it will soon.
So today I had a vegetarian sandwich made with sourdough bread, lettuce, a slice of cheddar cheese and layers of very thinly sliced (I used my mandolin) light green raw zucchini. A little mayo, mustard and some seasoning, and it made a very tasty and nutrious lunch. If I had had a tomato in the house, I would have added a slice or two to the sandwich.
I was also busy later in the day turning another zucchini, this one much larger than those in the photo, into some delicious pureed zucchini soup. I got the soup zucchini as a gift from Hardware Bob, who received it as a gift from one of his customers. (he is always receiving gifts like that from his loyal customers)
This big zucchini was a dark green variety and weighed about 2 lbs! I peeled this one and then sauteed it with onions and garlic in olive oil and added in some vegetable broth and seasonings. I pureed it in the pot with one of those big immersion hand blenders and then finished the soup by stirring in a cup of rice milk. The recipe called for milk or cream, but I rarely have that around. I find that rice or soy milk works well. Today I actually added in a bit of half & half that I had left over from making ice cream the other day. It made for a delicious dinner. Satisfying yet light.
Zuke Soup ~ doesn't look like much in the photo, but tastes really good (that's a garnish of fresh basil floating on top)
There are more zucchinis on the way! Lock your car doors....
Farmer, gardener, baker, cook, massage therapist, cat & chicken Mom, partner & business owner. Sells earth friendly products for you and your home, including natural soap, candles, body balms, cat toys, cat beds & many other handmade crafts.
This Harvest Basket is a collection from mountain rural life, the everyday wonders of nature and the forest, my vegetable & herb gardens, fruit & nut trees, chickens, kitty cats & my loving partners. My endeavor to live a natural, healthy and peaceful life on my 3 acres in the beautiful Sierra Nevada foothills also includes home cooking, baking, canning & crafts. Join me on my journey of learning and growing each day. I will share my Mountain Harvest with you.